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When asking a room of Bay Staters what’s the best roast beef sandwich, brace yourself for a flood of opinions. Lettuce, tomato, pickles, black olives, mushrooms, carotts, bell pepper, onions, and Italian dressing. Boneless, skinless chicken breast sauteed in a lemon-butter wine sauce with capers and mushrooms. One organizer complained that the White House Correspondents’ Assn. — which represents the hundreds of journalists who cover the president — largely has been silent since the first weeks of the war about the killings of Palestinian journalists.
Locally owned Fat Boyz Subs is not just any sandwich shop - TCPalm
Locally owned Fat Boyz Subs is not just any sandwich shop.
Posted: Wed, 05 Jun 2019 07:00:00 GMT [source]
My Dung Sandwich Shop
Iceberg and Romaine lettuces, red cabbage, carrots, provolone cheese, mozzarella cheese, olives, and pepperoncini. Choice of dressing (served on the side) Serves one as an entree or 2-3 as accompaniment to a meal. Philippe's uses a very light, crusty French bread roll freshly baked and delivered daily from the nearby Frisco Baking Company. Binder says Philippe's is one of Frisco's largest single customer, with daily shipments at 140 dozen rolls per day (they order even more on the weekends). The rolls are placed two dozen at a time into a warm oven about three to four minutes prior to serving. (Binder explains that there is a cook exclusively responsible for bread warming behind the counter at Philippe's.) As soon as the rolls are warmed, they go straight to the carvers, who slice them in half lengthwise and begin the sandwich assembly.
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The sandwich is so tall, you may not be able to fit it all in one bite. But each messy bite you get, will make it worth the $29 sticker price. There were 34 readers who said Nick’s, which has been in the roast beef sandwich-making business since 1975 stands out above the rest. Readers rave about the tender beef and the perfect balance when it comes to a classic three-way — with cheese, James River BBQ sauce, and mayonnaise. Making roast beef sandwiches runs in the family at Bella’s, where owner Harry Kanellos told Boston.com he grew up working in his dad’s roast beef shop in South Boston. Now, his restaurant is a favorite on the North Shore, highly ranked by the Facebook group North Shore Beefs, and was worthy of a shoutout from 10 readers.
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The mortadella with salty parmesan spread and toasted pistachios for crunch is our current favorite, but there’s not a single flop on this menu. The stakes are low–just pick whichever sandwich sounds good today, and then walk over to Beverly Gardens Park for a little afternoon picnic. While this Jewish deli has all the hits—matzo ball soup, potato pancakes and the many combo sandwiches on rye—the standout here is the institution that is #19. Served on Langer’s house-baked rye bread, the sandwich is piled high with pastrami, their homemade coleslaw and topped with Swiss cheese. We heard from 184 readers who shared their favorite roast beef shops.
Available only for walk-in orders from noon to 3pm, Tuesday through Sunday, the seasonal creations incorporate produce from the famous nearby Santa Monica Farmers’ Market, plus sliced bread from Bub and Grandma’s and baguettes from Clark Street Bakery. In the summer, we look forward to the Venice Cowgirl, which uses stone fruit, apricot habanero jam and luscious triple cream cheese to create the perfect sweet, peppery sandwich. The rest of the year, enjoy evergreen standouts like the Hot Girl Salami and the Talk to Me Goose (mortadella, aged cheese, pepper relish, pepperoncinis, shaved onions and pickle-flavored potato chips).
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Wild Oak Cafe’s breakfast sandwich is absolutely stacked thanks to lots of creamy scrambled egg, fistfuls of bacon, cheddar cheese, and a thick swipe of mayonnaise. Westwood is known for having great Persian food, and Attari is a standout amongst the pack. Visit here for lunch and try the Kuku-Sabzi—a vegetarian sandwich made with an egg frittata filled with fresh herbs on crusty bread. Another local favorite is the tongue sandwich, and both pair nicely with Osh—a Persian noodle soup.
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This New Orleans-style sandwich shop is making po’boys right in the heart of Chinatown. A small market specializing in Southern goods and Cajun delicacies fills a large space that’s primarily dedicated to producing some of the finest sandwiches this side of the Mississippi (or at least L.A.). The name of this operation encompasses just about everything except sandwiches, but trust us, Larchmont Village Wine, Spirits & Cheese is renowned for its sandwiches. Hidden inside the back half of a damn fine wine store is a sandwich counter, where a team of masters slice veggies, meats and cheeses for Italian countryside-style sandwiches. Served on a choice of pillowy ciabatta or crusty baguette, the seven options on Larchmont’s gourmet menu each come with a little side of salt-cured olives and crunchy cornichons, and make for a surprising value for such high-end ingredients. Open Market is a hybrid cafe-corner store on the bottom floor of an office building in Koreatown that happens to serve food so good it’ll make you squeal.
Tessi’s is no different, with its extensive menu of pizza, subs, seafood dinners, and of course roast beef sandwiches. But why it stands out among roast beef devotees is the beef piled high and drenched in condiments. Iceberg and romaine lettuces, red cabbage, carrots, tomatoes, croutons, black olives, mozzarella cheese and a freshly grilled boneless chicken breast. Choice of dressing (served on the side) Serves one as an entree salad, or two to three as an accompaniment to a meal. Though the new Johnny’s has added a few Jewish deli-inspired items and dropped the second half of the name, the juicy, flavorful pastrami sandwiches are still the main focus here. While you can continue to get the French dip-style version that uses thinly cut pastrami, the move here is the thick-cut pastrami served on Tartine marble rye, which can be further jazzed up with reuben toppings, mustard or coleslaw.
The Beef Double-Dip at Philippe the Original in LA
The sandwich makes for a satisfying meal, especially when paired with drinks from the bar next door, but it’s also a particularly great late-night snack—Johnny’s stays open until midnight every day it’s open, unlike the other pastrami purveyors on this list. There is no deli case filled with cured meats or a mile-long menu of subs. Instead, you’ll find a quirky counter in a deserted warehouse in Frogtown (or Chinatown) that combines just-baked bread, fresh produce, and listener-supported public radio.
That’s exactly what we get every time we ask readers for their roast beef sandwich recommendations. Thinly sliced roast beef made right here on the premises, mustard, mayo and pickles. Everything you love about our famous lasagna, breaded and deep fried. To say this tuna is life-changing may be an overstatement, but try it first and then you’ll see what all the rave is about. The sandwich has big chunks of tuna, moist (even without mayo), mixed with cucumber, tomato and red onion all on warm ciabatta. The bright yellow exterior plus picnic umbrellas makes this otherwise somewhat missable cafe stand out (that and this tuna sandwich, of course).
Here, you can find the same textbook combination of mortadella, salami, capicola and provolone that has kept this old-school spot around for generations. In business since 1908, Philippe the Original claims to have invented the famed French dip—and whether or not you believe them, there’s no denying the eatery slings an exemplary sandwich. Savvy customers make their way across the sawdust-covered floor to select a traditional lamb, beef or turkey filling, then ask their server to double-dip the bread in the meaty juice; add some of the sinus-clearing house mustard and you’re golden. A bevy of sides include coleslaw, macaroni and potato salad, hard-boiled eggs and pickles—all to be eaten in the midst of friendly strangers, whom you’ll inevitably wind up talking to. Massive rolls of telera—the traditional Mexican torta roll—rule the day at this popular South L.A. The most popular sandwich here is the torta cubano, a meaty mix of ham, milanesa (fried chicken cutlet), chorizo, egg, hot dogs and a few kinds of cheese, plus avocado, jalapeños and tomato.
Biscuit sandwiches are definitely the move at All Day Baby, the restaurant turned takeaway window in Silver Lake. A gargantuan biscuit is loaded with eggs and a smear of jam which is delightfully different and very delicious. It’s surprisingly hard to find a good bánh mì in LA proper, which is why a trip to My Dung feels like hitting the jackpot.
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